Vegan pumpkin ravioli in sage butter with pecans
One of my earliest memories in the kitchen involves my grandmother. Even as a child, I helped her at family gatherings – tasting sauces, chopping onions, shaping dumplings. But one holiday, she had a particularly wonderful idea for my sister and me: making fresh pasta.
- For the dough:
- 100 g flour
- 100 g Hartweizengrieß
- 100 ml water
- 0.25 tsp salt
- 1 tsp olive oil
- For the filling:
- 250 g Hokkaido pumpkin
- 1 clove of garlic
- 1 onion
- 2 EL Kill
- 0.5 tsp nutmeg
- 0.5 tsp cinnamon
- 3 tablespoons ground almonds
- 0.5 Orange (abrasion)
- Salt
- Pfeffer
- Aside from that:
- 100 - 150 g vegane Butter
- 15 g fresh sage
- 75 g Pekanüsse
- First, prepare the pasta dough. Mix the flour, semolina, and salt, then mound the mixture on a clean work surface. Make a well in the center and add the water and olive oil. Gradually combine the dry ingredients with the wet ingredients. Knead until a smooth dough forms, then knead thoroughly for at least 10 minutes. If you have a food processor, you can use that for all of this!
- Then place the dough in a bowl, cover it with a clean kitchen towel (or wrap it in plastic wrap) and let it rest at room temperature for about 30 minutes.
- Preheat the oven to 200°C (390°F). For the pumpkin filling, cut the Hokkaido pumpkin into small pieces. Halve the garlic clove and slice the onion into wedges. Spread everything on a baking sheet, drizzle with olive oil, and season with salt, pepper, nutmeg, and cinnamon. Bake at 200°C (390°F) for 20 minutes, or until the pumpkin is soft.
- Once the pumpkin is soft, remove it from the oven and let it cool for a few minutes. Then blend it with an immersion blender until smooth. Add ground almonds and freshly grated orange zest. Stir everything together and season to taste.
- Divide the dough into four portions and roll each out into long, thin sheets using a pasta machine or rolling pin. Dust with flour as needed to prevent sticking.
- At regular intervals, spread about 1 teaspoon of the filling onto two of the four pasta sheets. Leave enough space between each layer for cutting out the ravioli. Brush the pasta dough around the filling with a little water, then fold the remaining, unfilled pasta sheets over the filling to seal it. Gently press the dough together with your hands to prevent air pockets. Now cut out the ravioli. The remaining dough can then be kneaded and rolled out again.
- Bring salted water to a boil in a large pot and cook the ravioli in the boiling water for about 6-8 minutes, until they float to the surface and are cooked.
- Meanwhile, melt vegan butter in a pan and fry the sage leaves for a few minutes. Then, transfer the cooked ravioli directly from the pot to the pan, making sure to include a little of the pasta water. Toss everything well and immediately sprinkle the ravioli with chopped (preferably toasted) pecans and grate fresh orange zest over them. If desired, serve the ravioli with homemade vegan Parmesan.
Unfortunately, in everyday life, we tend to get more and more lazy and think it's too much effort and time-consuming to make our own pasta dough every time. Instead, we just reach for a package, but pasta dough only requires a few ingredients, is easy to prepare, and is actually quite fun. Sure, it's not enough for a 20-minute meal, but how wonderful is it to try making handmade pasta in different shapes?!
Today we're having ravioli, which are filled pasta. Perfect for the season, we've used an autumnal pumpkin filling with a touch of fresh orange. Finally, the ravioli are tossed in sage butter and sprinkled with crunchy, roasted nuts. Of course, you can fill the ravioli however you like and combine them with a different sauce.
